275g unsalted butter
1¼ cups (310ml) castor sugar
4 large eggs
410g tin of pears in syrup
1 tsp (5ml) almond extract
1½ cups (375ml) self-raising flour
1tsp (5ml) baking powder
100g ground almonds
Pinch of salt
2 x 290g tin NESTLÉ CREAM
1 tsp (5ml) lemon juice
1 tsp (5ml) vanilla extract
3-4 tbsp (45ml-60ml) icing sugar
2 tbsp (30ml) raspberry jam
Sesame poppy tuiles
Heat the oven to 170ºC.
Grease and line a 23cm springform cake tin.
Using an electric whisk, cream together 275g unsalted butter and 1¼ cups (310ml) castor sugar until light and fluffy.
Beat in 4 large eggs, one at a time, then beat in a 410g tin of pears in syrup, drained and pureed, and 1 tsp (5ml) almond extract.
Fold in 1½ cups (375ml) self-raising flour, 1tsp (5ml) baking powder and 100g ground almonds with a pinch of salt.
Transfer the batter to the cake tin.
Bake in the centre of the oven for 1 hour or until the cake has risen and springs to the touch.
Remove from the oven, leave to cool in the tin for 5 minutes, then turn out onto a wire rack and leave to cool upside down to flatten out the top.
To decorate, slice the cake into 3 layers.
Mix 2 x 290g tin NESTLÉ CREAM and 1 tsp (5ml) lemon juice with 1 tsp (5ml) vanilla extract and 3-4 tbsp (45ml-60ml) icing sugar until smooth.
Spread 2 tbsp (30ml) raspberry jam onto the cut side of the bottom layer, and top with a third of the NESTLÉ CREAM mixture.
Repeat with the next layer, then top with the final layer, and spread with the remaining cream.
Garnish with sesame poppy tuiles.